Instant Pot Red Beans and Rice Recipe
Instant Pot Red Beans and Rice is an easy no-soak version of the classic Cajun recipe. Enjoy for a festive Mardi Gras meal or prep it ahead of time for a simple weeknight dinner!
Ingredients
- 2 Tbsp. oil divided
- 12 oz. andouille sausage cut into ½-inch pieces
- 1 small sweet onion diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 4 cloves garlic crushed
- 4 cups vegetable broth regular sodium
- 1 lb. red beans rinsed and drained
- 1 Tbsp. Worcestershire sauce
- 1 ½ tsp. paprika
- ⅛ - ¼ tsp. cayenne pepper
- 1 tsp. oregano dried
- ½ tsp. basil dried
- ½ tsp. thyme dried
- 2 tsp. salt to taste
- ½ tsp. black pepper
- 2 bay leaves
- 1 cup long grain white rice rinsed for 1 minute
- 2 cups water
- Hot sauce optional
- Parsley finely chopped, optional
Instructions
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Set a 6-quart Instant Pot to the sauté function. Add 1 tablespoon of oil along with the cut sausage. Cook for 3-4 minutes or until sausage begins to brown. Remove from the pot and let drain on a paper towel plate.
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Add additional tablespoon of oil along with diced onion, celery, and bell pepper. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
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Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are sticking.
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Add red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Stir to combine.
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Set the Instant Pot to High pressure and cook for 50-55 minutes. (50 minutes for firm beans and 55 minutes for softer beans.). Allow a 10-minute natural pressure release.
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While the beans are cooking, cook rice and water on the stovetop according to package directions.
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Turn the pressure release valve to the venting position. Remove the lid once all of the steam has been released.
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Find and remove the bay leaves.
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Serve beans over cooked white rice with additional hot sauce and fresh parsley. Enjoy!
Recipe Notes
- If using kidney beans instead of red beans, increase cook time by 5-10 minutes.
- To Store: Place in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Seal the beans and rice in individual freezer-safe airtight containers for up to 3 months.